Archive for the ‘PAYASAM VARIETIES’ Category

It is the kheer made out of roasted vermicelli or semiya and milk.  The taste is very good and almost liked by all.

Ingredients

Vermicelli (Semiya) – 150 gms (1 cup )
Milk –  4 cups ( appx 1 lit)
Sugar – 20  gms ( to taste)
Cardamom powder – 1/2 tsp
Ghee – 1 tblsp
Cashew and raisins for garnishing

Procedure

-Apply 1 tblspoon of ghee to a thick bottom pan and fry the vermicelli till it is golden brown.  In the mean time boil 1 cup of water in another vessel.

- Now add this boiling water to the vermicelli and allow it to cook for 2 minutes and add the milk.  The kheer will taste good if the vermicelli gets cooked in milk.

-Let this mixture reduce to 3/4 of the original quantity.  Now add the required sugar and allow it to dissolve.

- Again let it simmer atleast  for 20 minutes. The kheer will reach the consistency , so that it is neither too thick or too thin.  Switch of the stove and add the cardamom powder.

-Garnish it with fried cashews and raisins.  Serve it hot or cold.

BADAM KHEER is one of the easiest and nutritious among the payasam or  kheer varieties.  It serves good for all occassions.

Ingredients


Badam – 1/2 cup
Milk-4 cups (preferably whole milk)
Sugar- 200 gms (to taste)
Cardamon powder – 1/2 tsp
Saffron – 1 pinch (soak in hot milk at least 20 minutes before mixing to the kheer )

Procedure


-Soak badam overnight or in hot water for atleast 2 hours and remove the skin, grind it into a smooth paste.

-Take the whole milk in a non-stick pan or a thick bottom pan.  Bring it to boil and simmer the stove until the milk reduces to 3/4 of its quantity.

-Now add the sugar and allow it to dissolve and let this mixture boil for 5 minutes.

- Again add the smooth ground badam paste and allow it to cook for 5 to 6 minutes (badam gets cooked very fast)

-It should not become thick.  Now add the cardamom powder and the saffron soaked  in the milk.  Garnish it with fried cashews,  pistachio and strands of saffrons.

Serve it hot or  cold. It is always better to garnish the kheer before serving.

This is a famous South Indian Recipe. It is very famous and tasty and very easy to prepare.
Everybody loves PALL (MILK) PAYASAM very much and here is a very easy method of preparing it.

INGREDIENTS

Milk – 1 litre
Rice – 50 gms.
Ghee – 2 table spoon
Sugar – 200 gms. (if you are using condensed milk reduce the quantity of sugar.
Cashewnuts – for garnishing
& raisins

PREPARATION

- Clean your pressure cooker very well. If your cooker is not clean payasam will turn sour.

- Wash the rice well and drain the water thoroughly.

- fry the rice with 1 tablespoon of ghee till the color changes and add 1 litre of milk to it.

- fry cashewnuts & raisins with remaining ghee till golden brown.

- close the lid and allow the cooker to be on high fire till two whistles come.

- let the cooker simmer for about half an hour.

- allow it to cool for an hour. The milk would have turned into peach color without reduction.

- Add 200 gms. of sugar and stir for about 10 minutes in low fire.

- Garnish the Payasam with fried cashewnuts & raisins.

The most delicious PAAL (MILK) PAYASAM is ready.

The flavour of the cooked milk is the speciality of the payasam. If you need an additional flavour, add pure saffron (Kesar/Kumkumapoo). Though it takes time, it is the most delicious of all payasams. Just try it out you will relish.

This is the famous recipe during the festival of onam in Kerala & almost all festivals of Tamilnadu.

PS : If your want the garnish to taste crispy add it just before serving.